Our Chipotle Creole Blend is made for classic dishes like this recipe for etoufee. Along with traditional spices celery seed, fennel and coriander the added punch of smoky hot chipotle means hot sauce is optional.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Serves 4
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2 Tablespoons Chipotle Creole Rub
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Crawfish Tail Meat, cooked
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6 Tablespoons Unsalted Butter
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1 1/2 Cups Onion, finely chopped
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1/2 Cup Celery, finely chopped
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1/2 Cup Bell Peppers, finely chopped
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3 Tablespoons All-Purpose Flour
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2 Cups Stock
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3 Cloves Of Garlic, minced
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2 Green Onions, thinly sliced
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Salt And Ground Black Pepper
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Italian Parsley, chopped
Directions
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In a small bowl toss together the crawfish tails and 1 tablespoon of chipotle Creole rub blend, set aside.
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Melt 3 tablespoons of butter in a large skillet and add the onion, celery, peppers and remaining tablespoon of chipotle Creole rub blend. Cook this over medium heat for 4-5 minutes until the vegetables soften.
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Add the crawfish and the flour and stir with a wooden spoon for 3-4 minutes to cook the flour. When a thick dry paste has formed around the vegetables and crawfish add the stock and garlic slowly while stirring.
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Continue cooking on low heat, stirring to remove any lumps. Add the green onions and season with salt and ground black pepper. Garnish with chopped parsley and serve with rice.